Food design training program

Does the term sound familiar to you? food design? Are you intrigued by its potential?

Design has a significant impact on the food industry and on Madrid Food Innovation Hub We're here to teach you how to get the most out of it.

Contents

From the packaging to the shape and color of a product, each element influences the consumer's purchasing decision. Therefore, our training program on food design seeks to merge the design and food industries, generating mutual benefits.

Through this course, we will guide you in the creation of innovative food products and services, as well as in the improvement of communication and image of existing gastronomic products.

If you come from the creative industries, are interested in the food sector and want to explore creative potential, this course is made for you!

Sessions

The course consists of 7 sessions, on the following days:

• Session 1/7: Monday, March 4 – Introduction to food design and business models in food.
• Session 2/7: Tuesday, March 5 – R&D in the food industry.
• Session 3/7: Wednesday, March 6 – Avant-garde culinary formats and techniques (practical classes).
• Session 4/7: Thursday, March 7 – Sector trends.
• Session 5/7: Monday, March 11th - Design Thinking: empathy, definition, ideation, prototyping and testing.
• Session 6/7: Tuesday, March 12 – 360º design in food. Session given by Roberto Dominguez Anton, partner of Trem, a product design studio with more than 20 years in the sector.
• Session 7/7: Wednesday, March 13 – Social and sustainable impact.

All sessions will begin at 4:00 p.m. and will last approximately 2 hours.

At the end of the course, we will give a diploma to those who have attended all the sessions of the program.

Who is it addressed to?

1. Professionals from the creative and communication industries.
2. Entrepreneurs and startups of the gastro-food sector.
3. Entrepreneurs, managers and professionals in the gastronomic sector, especially in the areas of innovation, design, communication and marketing.
4. General employees of the agri-food industry with interest in the food design, the design of new experiences, the packaging, etc.
5. Professionals in fields such as cooking, design, architecture, interior design, photography, marketing, advertising, etc., who wish to enter the gastronomic sector.